Vegan Nacho Pizza

Vegan nacho pizza is a pizza with nacho toppings. Am I blowing your mind right now? A pizza crust slathered with guacamole and topped with vegan taco meat, veggies, jalapeños, cilantro and vegan sour cream. How many days can I live off this?

Since I don’t use any fake vegan cheese products, I’m all about finding alternative yet delicious ways to top a vegan pizza. Take this green pizza I did a while back with fresh salad greens, asparagus and avocado. Sounds weird, but it was delicious!

So here’s another weird yet delicious idea: vegan nacho pizza! This recipe was inspired by a recent video I saw for guacamole pita pizzas. I decided to take it a step further by making a full-sized pizza with guacamole, all the best nacho fixings and drizzling over a (sort of) vegan sour cream. Pizza + nachos = OMG!

What makes this vegan nacho pizza recipe better than all the rest is the amaze-balls vegan taco meat. Lemmie say that again: VEGAN taco meat. I use TVP (textured vegetable protein) to make my vegan taco meat rather than buy expensive processed veggie ground round or beef crumbles. If you’re not comfortable with soy products you can also use brown lentils, similar to as I did for this vegan breakfast tacos recipe.

I made everything from scratch for this vegan nacho pizza recipe including the crust (I’m stingy, you know). This requires a bit of planning ahead to allow time for the dough to rise so if you’re not good at thinking ahead or you want a nacho pizza NOW, you can also use a store-bought pizza crust.

Same with the (sort of) vegan sour cream. Since I can’t buy vegan sour cream where I live I have to make do with whatever I find in my fridge at the time. In this case I added some vinegar, lemon juice, soy sauce and salt to some soy yogurt and it was passable albeit a bit runnier that regular sour cream.

If you want a thicker and creamier vegan sour cream, try a recipe for cashew sour cream or go ahead with a product like Tofutti or similar if you have it available.

Instructions

1

For the pizza crust: Combine 1 ½ cups (180 grams) of the flour, yeast and salt in a bowl. Stir in the olive oil and warm water until you get a rough dough. Turn it out onto a floured counter and add as much of the remaining flour as necessary, while kneading, until you get a soft ball of dough that’s slightly tacky but doesn’t stick to the counter or your hands. Wash out and dry your bowl and lightly coat your dough with olive oil. Leave the dough in the bowl and cover with a towel. Leave to rise for 1 hour to an hour and a half or until the dough roughly doubles in size.

2

Preheat the oven to 260°C (500°F).

3

Roll out your dough on a lightly oiled pan to about 30 cm / 12 inches (this is a medium-thick crust, you can roll it out bigger for a thinner crust). Use a fork to poke some holes in the base then bake for 10 – 15 minutes or until the crust is golden brown.

4

For the vegan taco meat: Combine the TVP and water in a bowl for a few minutes until the TVP is hydrated. Heat a medium pan over medium-high heat and add the oil, onion and garlic. Fry until soft then add the hydrated TVP and the remaining ingredients. Mix well until heated through and remove from the heat.

5

For the nacho pizza: Make a simple guacamole by mashing together the avocados, lime juice and salt. Mix in almost all of the red onion (I like to keep a few tablespoons to sprinkle over the top of the pizza). Spread the guacamole over the baked pizza crust and top with the taco meat, chopped veggies, cilantro and drizzle or dollop over the vegan sour cream.

Notes

*You can use a store-bought product like Toffuti or use a cashew sour cream recipe. I made mine with 5 tablespoons soy yogurt, ½ teaspoon white wine vinegar, ½ teaspoon soy sauce, ½ teaspoon lemon juice and ¼ teaspoon salt. It was runnier than regular sour cream but fine for this pizza topping.
**Pizza crust recipe from Canadian Living.

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